8 each TURKEY CUTLET, 3/4" thick
4 ounces balsamic vinegar
10 ounces canola oil
1/4 cup fresh gingerroot, peeled & minced
1/4 cup fresh garlic, minced
3 ounces oyster sauce
3 tablespoons fresh cilantro, chopped
8 ounces portabella mushrooms, cleaned
8 ounces leeks, well cleaned
8 ounces red peppers
sticky rice, molded
12 ounces mesclun mix
salt and pepper, to taste
Combine ingredients 2 through 6, season to taste and divide in half.
Marinate turkey cutlets in ½ of the marinade for 2-3 hours.
Marinate mushrooms in balance of marinade before grilling.
Grill mushrooms until tender, saute leeks and roast peppers. Cut all vegetables into julienne strips. Cool and marinate vegetables for 1-2 hours. Combine vegetable strips.
Carefully cut pocket in turkey cutlet through a 1½" slit to insert marinated vegetables, being careful not to cut through sides, top or bottom.
Use ½ vegetables for filling and reserve ½ for garnish.
Grill 6 minutes on first side and 4-5 minutes on second side or until turkey is cooked to 165 degrees F internal temperature.
Serve cutlet off center leaning against molded sticky rice and finish plate with mesclun mix drizzled with marinade from vegetables (do not use marinade from turkey).
Garnish turkey with reserved vegetables.